Chef Tom Fraker
4 Organic Lemons, one zested, 2 cut into quarters, and 2 juiced
5 Organic Valencia Oranges, one zested, 2 cut into quarters, and 3 juiced
1 (3 pounds) Roasting Chicken, rinsed and patted dry
2 cloves Peeled Garlic, minced
3 tablespoons Ginger Root, minced
1/2 teaspoon Kosher Salt
1/2 teaspoon Melissa's Spice Grinders, Rainbow Peppercorn
1/3 cup Unsalted Butter, melted
3 tablespoons Honey
Preheat the oven to 350ºF.
Place the chicken on a roasting rack and rub the outside of the bird with one of the lemon quarters and one of the orange quarters.
Mix together the zests, garlic and ginger and rub on the outside of the bird. Stuff the cavity with the citrus quarters and season the bird with salt and pepper.
In a bowl, combine the citrus juices, butter and honey. Baste the chicken with the mixture, tent it with foil and place it in the oven. Baste the bird often. Cook until you the bird reaches an internal temperature of 165ºF. Take the foil off at an internal temperature of 150ºF.
When done cooking, remove from the oven and let it rest for 10 minutes before carving.
Taking the foil off allows the chicken to brown. If it begins to get too dark, simply re-cover it with foil.